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Imotska torta comes from the town of Imotski in the Dalmatian hinterland, a landscape of stone terraces, vineyards and almond trees. It belongs to the family of rich nut cakes that mark festivals and rites of passage across Dalmatia, yet locals treat it as something distinct and almost ceremonial. Sources from the Croatian Chamber of Economy and regional heritage bodies list it as a protected traditional product, valued for both its recipe and its role in local culture.
Historically, this cake travelled well. Archival notes repeated in regional culinary features describe how, in the late nineteenth century, Imotska torta was served to Emperor Franz Joseph during his visit, the top decorated with small almond “crowns” around the lattice in his honour. Families in Imotski still bake it for weddings, name days and major feasts; in earlier generations, receiving an entire torta as a gift signalled respect and affection.
At first sight, the cake recalls an almond crostata or Linzer-style tart: a shallow round, lined with pastry, filled with a nut mixture, and finished with a neat lattice. Food historians in Croatia and abroad note that the combination of shortcrust pastry and almond filling likely reflects both Venetian and Austro-Hungarian influences that filtered through Dalmatia. Taste, however, anchors it firmly in Imotski. The filling relies on local almonds, joined by citrus zest, cinnamon, nutmeg and a touch of maraschino cherry liqueur. Many recipes introduce prošek, a Dalmatian dessert wine, into the pastry or the filling, which adds aroma and moisture.
This torte differs from lighter sponge-based Croatian cakes. It behaves more like a dense nut torte that slowly dries rather than rises. Traditional guides stress the baking method: a short exposure to higher heat, then a long spell at a lower temperature so the almond filling sets gently without turning dry. The finished slice has a thin, tender crust at the base, followed by a deep layer of moist, finely ground almonds that sit somewhere between frangipane and marzipan. The top becomes faintly crackled under the lattice strips, with pale almonds marking each intersection.
This version keeps the bones of classic recipes from Imotski – shortcrust pastry with prošek, an almond-rich filling with citrus, spices and a ribbon of maraschino – yet adjusts technique for a modern home oven. Quantities follow the proportions found in heritage and professional sources, with slight refinements for clarity and consistency.
For many households, Imotska torta is never an everyday dessert. It appears when there is time for careful work: chilling and rolling a soft, wine-scented pastry; blanching and peeling almonds for decoration; mixing the filling so it stays light but still compact. The cake cuts cleanly, travels well, and keeps its flavour for several days, which matches its traditional role as a gift taken along narrow roads from one stone village to another. On a modern table, it fits naturally at the centre of a celebration: served in slim wedges with dessert wine, coffee or a small glass of prošek, quietly linking a contemporary gathering to the long line of feast days in Imotski where the same flavours stood on white lace cloths.
12
servings45
minutes60
minutes480
kcalThis Imotska torta recipe produces a classic Dalmatian nut cake with a thin shortcrust base, a deep almond filling and a distinctive lattice crown. The pastry takes flavour from prošek dessert wine and a touch of spice, while the filling combines ground almonds with eggs, sugar, lemon and orange zest, cinnamon, nutmeg and a hint of maraschino. Baking starts at higher heat, then continues slowly at a lower setting so the filling sets without drying out. The result is a moist, fragrant cake that slices neatly and stores well for several days. It suits feast days, weddings and winter gatherings, and pairs comfortably with dessert wine, strong coffee or black tea.
All-purpose flour, 250 g (about 2 cups) — forms a short, tender crust; plain wheat flour works best.
Unsalted butter, 100 g (7 tbsp), cold and diced — classic fat for a crumbly base; salted butter can work if the added salt is reduced.
Caster sugar, 2 tbsp (about 25 g) — lightly sweetens the pastry.
Egg yolks, 3 large — enrich the dough and improve colour and structure.
Prošek dessert wine, 200 ml — Dalmatian sweet wine that softens the dough and adds aroma; a sweet Marsala or other dessert wine can stand in where prošek is unavailable.
Baking powder, a small pinch (about ⅛ tsp) — gives minimal lift and helps tenderness.
Ground cinnamon, ½ tsp — traditional spice for the pastry in some Imotski recipes.
Ground nutmeg, ½ tsp, freshly grated if possible — adds warm aroma; strong spice, so the measure stays modest.
Fine sea salt, a small pinch — balances sweetness.
Blanched whole almonds, 30–40 pieces — for decorating lattice intersections.
Eggs, 6 large, separated — yolks enrich the batter, whites provide lightness when whipped.
Caster sugar, 200 g (about 1 cup) — sweetens the filling; quantity aligned with heritage recipes that favour a rich, dense torte.
Vanilla sugar, 10 g (about 2 tsp) or 1 tsp vanilla extract — gentle aromatic note common in local versions.
Finely ground blanched almonds, 250 g (about 2½ cups, lightly packed) — core of the cake’s structure and flavour; a small share of ground walnuts (up to 50 g) can replace part of the almonds in line with some variants.
All-purpose flour, 2 tbsp (about 16 g) — stabilises the egg and almond mixture during slow baking.
Finely grated lemon zest, from 1 medium lemon — lifts the richness; wax-free fruit preferred.
Finely grated orange zest, from 1 medium orange — adds depth and a gentle bitterness.
Fresh orange juice, 3–4 tbsp — moistens the mixture and underlines the citrus profile.
Ground cinnamon, ½ tsp — soft spice note within the filling.
Freshly grated nutmeg, a small pinch — complements the citrus and almonds.
Maraschino liqueur, 1–2 tbsp — traditional cherry liqueur from Dalmatia that gives Imotska torta its signature aroma; a mild rum or other cherry liqueur can substitute.
Fine sea salt, a pinch — stabilises the egg whites and balances sweetness.
Combine dry ingredients. In a large bowl mix flour, sugar, salt, baking powder, cinnamon and nutmeg until evenly distributed.
Rub in the butter. Add cold diced butter and work it into the flour with fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces left.
Add yolks and wine. Whisk the egg yolks with the prošek, then pour into the flour mixture and gently bring together into a soft dough; add an extra spoonful of wine only if the dough appears dry.
Rest the dough. Shape the dough into a disc, wrap and chill for 30 minutes so the flour hydrates and the butter firms up.
Prepare the tin. Grease a 24 cm (9½-inch) round tart or shallow cake tin with butter and dust lightly with flour, tapping out the excess.
Roll the base. On a lightly floured surface roll out about two thirds of the dough into a circle large enough to line the base and sides of the tin, about 4–5 mm thick. Lift into the tin, press gently into the corners and leave a slight overhang.
Form lattice strips. Roll the remaining dough into a rectangle and cut strips about 1.5–2 cm wide with a knife or pastry wheel. Transfer the strips to a tray and chill while the filling is prepared so they stay firm.
Whip egg whites. In a clean bowl whisk egg whites with a pinch of salt to soft peaks; set aside.
Beat yolks and sugar. In another bowl beat egg yolks, caster sugar and vanilla sugar until pale and slightly thickened.
Add flavourings. Fold in lemon and orange zest, orange juice, cinnamon, nutmeg and maraschino, then sift in the flour and stir until smooth.
Incorporate almonds. Add the ground almonds and mix until evenly combined; the mixture will be quite dense.
Fold in whites. Gently fold the whipped whites into the almond mixture in two or three additions, working slowly so the mixture stays light but still cohesive.
Fill the shell. Spread the almond filling evenly into the lined tin, smoothing the top so it domes only slightly.
Add the lattice. Arrange the chilled pastry strips over the filling in a diagonal lattice, pressing the ends into the side pastry. Trim any excess overhanging dough and crimp or pinch the rim into small points, echoing traditional decorative edges.
Decorate with almonds. Press a blanched almond at each lattice intersection or at regular points along the strips.
Start at high heat. Place the cake on the middle rack of a preheated 200°C oven and bake for 10 minutes so the crust sets.
Dry at low heat. Lower the temperature to 130–140°C and bake for a further 50–60 minutes. The surface should take on a light golden colour, the lattice should look dry and the centre should feel set at the surface while remaining slightly soft underneath.
Cool completely. Leave the cake in the tin for at least 30–40 minutes, then remove the ring or lift from the tart tin and cool completely on a rack before slicing.
Approximate values for one of 12 servings:
| Nutrient | Amount (approximate) |
|---|---|
| Calories | ~480 kcal |
| Carbohydrates | ~45 g |
| Protein | ~9 g |
| Fat | ~27 g |
| Fiber | ~3 g |
| Sodium | ~90 mg |
| Key Allergens | Gluten, eggs, tree nuts, dairy, alcohol (if using prošek and maraschino) |
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